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HARVARD Citation
Lin, S. et al. (2017). Decreased quality and off-flavour compound accumulation of 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage. Lebensmittel-Wissenschaft + Technologie =. pp. 23-33. [Online].
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Lin, S. et al. (2017). Decreased quality and off-flavour compound accumulation of 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage. Lebensmittel-Wissenschaft + Technologie =. pp. 23-33. [Online].